Naima Ennouni Riyadh, kSA

Mobile: 009***********

Email: adv1a8@r.postjobfree.com

Carrier Objective

To obtain a progressive yet challenging position as a chef. Where I can utilize and develop my skills and knowledge.

Summary of Qualifications

Over 13years of experience in an international kitchen both in Morocco and abroad

Customer oriented; providing the highest standard of food production

Strong team player, always providing support and guidance to make the work environment productive

Creative, dedicated, Proactive work ethics (planning and implementing) to avoid costly mistakes or errors, detail oriented

Private chef Riyadh KSA

Chef de cuisine from 2022 till date

Hala Restaurant Dublin Ireland

Chef de cuisine from July 2019 to March 2020

Rive Hotel Rabat Morocco

Chef de cuisine from September 2017 to July 2018

Eastern Mangroves Hotel Abu Dhabi, UAE

Sous chef de cuisine April 2012 to July 2017 both in hot and cold kitchen and in different restaurant in the hotel

•Responsible for food production, menu planning, staff scheduling, inventory control and human management

•Preparation of international cuisine in both the hot and cold kitchen

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•Adhered to the standards set out by HACCP. Check and maintain the cleanliness of equipment and utensils to make sure health and safety regulations are met

•Responsible for the charges in the kitchen, ensuring the smooth operation of the kitchen

Park Hyatt Hotel Jeddah, Saudi Arabia Sous Chef March 2010 to 2012

•Responsible for the charges in the kitchen, ensuring the smooth operation of the kitchen

•Responsible for food production, menu planning, staff scheduling, inventory control and human management

•Preparation of international cuisine in both the hot and cold kitchen

•Adhered to the standards set out by HACCP. Check and maintain the cleanliness of equipment and utensils to make sure health and safety regulations are met

Park Hyatt Hotel Dubai, UAE Chef de Partie 2008 to 2010

•Worked in a fast paced restaurant with tight deadlines under the direction of the Sous Chef

•Training and supervising new cooks, helping with menu planning, inventory control and food quality control, organizing duty roster for my section to ensure smooth operation

•Inventing and creating new cooking methods and recipes

•Ensuring I and the others in the kitchen adhered to the strict standards of HACCP

Park Hyatt Hotel Dubai, UAE Commis chef 2005 to 2007

•Worked in a fast placed restaurant with tight deadlines under the direction of the Sous Chef

Farah kenzi Hotel Marrakech, Morocco Commis chef 2003 to 2004

•Worked in a fast placed restaurant with tight deadlines under the direction of the Sous Chef

Further Training

Was trained in various positions in Cooking, reception and service from 1999 to 2003 and it was during this training that I learned the value of hard work and team work as I was working under some of the best trainers .

•Food Service Management Diploma, Morocco, 2004 (Specialized institute in hotel and tourism technology)

•Kitchen Management

•Budgeting and scheduling

•Inventory Control

•Human Management

Diploma, Culinary Arts, Morocco, 2001 (Institute of hostelries and tourism)

International Cuisine, both the hot and cold kitchen

Certificate on English language completion academic year programme, Dublin city university language services 2020

Certificate on English language training completion IELTS, Dublin city university language services 2019

Certificate on emergency first Aid including CPR & AED, DUBAI UAE 2015 (INTERNATIONAL FIEST AID)

Certificate of recognition, Leader of the year 2014 (EASTERN MANGROVES HOTEL & SPA ABU DHABI UAE

Certificate on food safety, ABU DHABI, 2013 (SYSCOMS COLLEGE) Certificate from Saudi Horeca 2011 Exhibition Award for cold canapes

Certificate Dubai TV in Cooking Show with Chef Oussama Atyab 2009 DUBAI UAE Business English, Dubai, 2008 (British council)

IELTS 2018, Rabat Morocco (British council

•Language Skills:

The ability to communicate effectively in English, French, Arabic and basic understanding of Spanish.

•Personal Skills:

Can work independently or as part of a team, creating a positive working environment providing flexibility. The ability to work in a fast paced environment, where there are tight deadlines. Organizational and time management skills. Creative and imagination spirit, a good sense of taste and smell, order, methodology and dexterity.

•Cooking

•Travelling and reading

Career Objective & Summary of Qualifications

Work Experience

Educational Record

Skills

Interests

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